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Calzone with Sun-Dried Tomatoes

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Submitted by SusieSugarfoot

YIELD

4 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
from sun-dried tomatoes
1 1
MEDIUM MEDIUM ONIONS
finely chopped
1 1
CLOVE CLOVE GARLIC
minced, or pressed
1 237
¼ 59
CUP ML SUNDRIED TOMATOES
chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped, fresh
¼ 113.4
POUND G PROSCIUTTO
or dry salami, cut into strips *
2 473
CUPS ML MOZZARELLA CHEESE
shredded *
1 1
X X CORNMEAL
(for baking sheet) *
1 1
X X OLIVE OIL *

Directions

  1. Prepare Deep-Dish Pizza Dough and let it rise.

  2. While dough rises, prepare filling. In a medium frying pan heat tomato oil over moderate heat; add onion and cook, stirring often, until soft but not browned. Mix in garlic, then remove from heat.

  3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir in cooked onion mixture.

  4. Divide dough into two equal portions. Roll each half out on a floured suface to a 12-inch circle. Spread half of the ricotta filling over half of each circle of dough, leaving about a ½-inch margin.

  5. Sprinkle half of each circle with half of the prosciutto strips and 1 cup of the mozarella cheese. Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal.

  6. Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal. Place calzone well apart on prepared baking sheet. Let rise until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 247 38% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 196mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 20g
Vitamin A 9% Vitamin C 9%
Calcium 19% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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